Belgian Veal Scallop. Recipe

Belgium is known for its rich culinary traditions, and one dish that truly epitomizes the country's gastronomic excellence is Belgian Veal Scallop. This mouthwatering recipe dates back centuries and has evolved over time to become a beloved delicacy. The combination of tender veal, a flavorful sauce, and a crispy coating makes it a true delight for food enthusiasts.

To prepare this delectable dish, follow these step-by-step instructions:

Ingredients:
- 1 lb of veal cutlets
- 1 cup of water
- 2 ounces of butter
- 1/4 teaspoon of salt
- 1 tablespoon of pulverized sugar
- Sifted flour
- 4 eggs (separated)
- Boiling lard
- Caramel sauce (for serving)

Step 1: Begin by placing a large cupful of water in a saucepan. Add in the butter, salt, and pulverized sugar. Allow the mixture to come to a boil while stirring continuously.

Step 2: Once the mixture is boiling, gradually sift in the flour until you achieve a stiff and smooth consistency. Remove the saucepan from the heat and set it aside.

Step 3: In a separate bowl, beat the egg yolks individually, adding them one by one into the mixture from Step 2. Stir well after each addition to ensure proper incorporation.

Step 4: In another clean bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the mixture, ensuring not to deflate them. This step adds a light and fluffy texture to the final dish.

Step 5: Heat a generous amount of boiling lard in a frying pan. Using a teaspoon, carefully drop the batter into the hot lard, forming small scallops. Fry the scallops until they turn golden brown on both sides, ensuring they are cooked through. Repeat this process until all the batter is used.

Step 6: Once the Veal Scallops are fried to perfection, transfer them to a platter lined with paper towels to absorb any excess oil.

Step 7: Serve the Belgian Veal Scallop with a decadent caramel sauce, drizzling it on top or serving it on the side for dipping. This sauce complements the savory taste of the veal and adds a touch of sweetness to the dish.

Now that you have learned how to prepare the classic Belgian Veal Scallop, here are a few fun facts about this recipe:

1. The origins of this dish can be traced back to the medieval ages when veal was considered a luxury ingredient reserved for nobles and the upper class. Over time, it became more accessible and developed into the beloved delicacy we know today.

2. Belgian Veal Scallop is typically enjoyed as a main course, accompanied by a side of crispy fries, a staple in Belgian cuisine. This combination is commonly known as "stoemp met gehakt" in Belgium.

3. In Belgium, veal cutlets used for this recipe are often sourced locally and raised in a sustainable manner. The quality of the veal significantly impacts the flavor and tenderness of the dish.

If you enjoy Belgian Veal Scallop, you might also appreciate other similar dishes from around the world:

1. Wiener Schnitzel: A popular Austrian dish consisting of breaded and fried veal cutlets, typically served with a squeeze of lemon.

2. Cotoletta alla Milanese: This Italian variation uses breaded and fried veal cutlets seasoned with herbs and served alongside a fresh green salad.

3. Escalopes de Veau à la Normande: A French twist on veal scallops, cooked in a creamy sauce with mushrooms, onions, and apple cider.

These dishes share similarities with Belgian Veal Scallop but each has its own unique flavors and accompaniments, showcasing the versatility of veal as an ingredient.

So, dive into the rich culinary history of Belgium and delight your taste buds with the flavors of Belgian Veal Scallop. Bon appétit!

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